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Table 2 Respondent's food safety knowledge

From: Food safety in hospital: knowledge, attitudes and practices of nursing staff of two hospitals in Sicily, Italy

Statement Responses n (%) Score
  Correct Not correct Don't know Unanswered  
B1. Preparation of food in advance is likely to contribute to food poisoning 273 (68.1) 92 (23.0) 29 (7.2) 7 (1.7) 181
B2. Reheating of food is likely to contribute to food contamination 367 (91.5) 17 (4.2) 16 (4.0) 1 (0.3) 350
B6. Wearing gloves while handling food minimizes risk of transmitting infection to food-service staff 245 (61.1) 124 (30.9) 22 (5.5) 10 (2.5) 121
B7. The correct temperature for a refrigerator is (°C) 269 (67.1) 113 (28.2) / 19 (4.7) 156
B8. Hot ready to eat foods should be maintained at (°C) 17 (4.2) 335 (83.5) / 49 (12.3) -318
B9. Cold ready to eat foods should be maintained at (°C) 230 (57.4) 151 (37.7) / 20 (4.9) 79
B10b. Hepatitis B can be transmitted by food 153 (38.2) 35 (8.7) 7 (1.7) 206 (51.4) 118
B10d. Cholera can be transmitted by food 271 (67.6) 45 (11.2) 12 (3.0) 73 (18.2) 226
B11d. Food items associated to the transmission of Vibrio cholerae 119 (29.7) 24 (6.0) / 258 (64.3) 95
B11f. Food items associated to the transmission of gastroenteritis 109 (27.2) 213 (53.1) / 79 (19.7) -104
  TOTAL SCORE/FULL SCORE (%) 904/3288 (27.5)